Laserfiche WebLink
SAN JOAQUIN COUN- <br /> aaP •P,� .,.J <br /> ?� 'ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> a Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: <br /> Address: (�' �j�/t ,L,.- City: t/� Zip Code: <br /> Owner/Operator: V Q a <br /> Program Element: Program Rec d: S', `� Inspection Type: [T �Q <br /> 6180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Major violations ose a threat to Eublic health and must be corrected immediateI . Non-compliance may warrant closure of the food foci)' <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> t. <br /> vii• Communicable disease;reporting,restrictions 8 exclusions 25, Personal cleanliness and hair restraints <br /> -Nodischargedischarge from eyes,nose,or mouth;no open woundsr, <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperaturesga <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> -: 34. Wamwashing facilities maintained;test strips available <br /> 12. No re-service of returned food .. 5. Equipment/utensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitizedtwarewashing procedures 37. Vending machines maintained <br /> LL _ "'"' ` '`"•• `' 38. Approved and sufficient ventilation and lighting <br /> 'fix , r 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> t . Compliance with Gulf oyster regulations <br /> Plumbing maintained;proper back flow prevention <br /> . Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and coltl potable water available. Mpe�ft <br /> 7. Signs posted;last inspection rperly disposed;toilet facility useable 8. Compliance with pian review r9. Facility operating with a valid h <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51- Permit Suspension <br /> ecetved By/Title. <br /> EH Specialist: - Phone: Page t of <br /> EHD 16-23(1sl pg) 4/9!12 FOOD PROGRAM OIR <br />